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Corey King
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  • Wixom, MI
  • United States
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90% Dark Chocolate- How can I use it?

Started this discussion. Last reply by Corey King Feb 14, 2011. 2 Replies

I recently acquired 90% and 100% chocolate. Is there a technique for adding sugar to them or does anyone have any suggestions on using these in a confectionery manor?

 

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Corey King and Peter Kimmel are now friends
Sep 13, 2011
Corey King was featured
Feb 20, 2011
Corey King replied to Corey King's discussion 90% Dark Chocolate- How can I use it?
"Thank you very much. I am not sure of the fat % but trial and error will tell. I am just starting off in the chocolate world and am thankful for any help I can get!"
Feb 14, 2011
Brad Churchill replied to Corey King's discussion 90% Dark Chocolate- How can I use it?
"Unless you have a refiner, you can't add sugar to it without it being grainy.  Sugar simply won't dissolve in chocolate.   There are many things you can do with this chocolate, two of them being: 1.  You can use this…"
Feb 13, 2011
Corey King updated their profile photo
Feb 12, 2011
Corey King posted a discussion

90% Dark Chocolate- How can I use it?

I recently acquired 90% and 100% chocolate. Is there a technique for adding sugar to them or does anyone have any suggestions on using these in a confectionery manor?
Feb 12, 2011
Corey King is now a member of The Chocolate Life
Feb 10, 2011

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
I took a trip after graduation from culinary school with my room mate where we wound up in Switzerland and Belgium. At somepoint in the trip we both had accumulated pounds of different chocolates in our back packs. I remember just sitting on a train platform in Switzerland waiting for our train and enjoying the best chocolates I had ever experienced.
My favorite chocolate is:
Ms Potato Head from Dude, Sweet Chocolates in Dallas

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